A long time ago in the German villages bread was baked in wood burning ovens, usually once a week. Smell test stood magnificent, and, of course, the kids just couldn't wait, when removed from the oven loaf. Still had to wait when the oven has cooled silent once burned wood. And then mom came up from the remnants of bread dough to bake cakes, thinly stretching the dough, spread sour cream and sprinkle the onions and bacon, or whatever was at hand. At the same time the furnace was cooled to the desired temperature for baking bread. Hence the name of these cakes - the word dünn thin. In different regions they are called Dennete, Deie, Dinnede, Dinne, Dinnele oder Dinnele. The recipe and description from Lerele with the bread machine.